Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

250g soft light brown sugar

175ml cider vinegar

Method

Heat the oil in a large heavy-based pan. Tip in the onions and spices and cook for 5 mins until fragrant. add the rest of the ingredients plus 1 tsp salt and simmer for 1 hr until dark golden and thick. Pour into sterilised jars and allow to cool before covering.

Tip

Make ahead

To sterilise jars, wash in hot soapy water, rinse well and dry in the oven at 180C/160 fan/ gas 4 for 10 mins just before filling. Once stored in sterilised jars, this chutney will keep for up to 1 year.

All,chutney keeps for years if kept somewhere out of direct sunlight or heat. I keep mine under the stairs on a shelf. I have eaten some that are a couple of years old and they have tasted amazing. But remember this doesn't apply where it says keep in the fridge (though I see from comments that some does keep).

Wow!! This recipe is so forgiving, but found it tastiest using really ripe pineapples. Added extra fresh and dried chillies for heat and its lovely in sandwiches, with cold meat and cheese, but especially good with curry, rice and poppadoms. Made a huge mistake!! Took a jar to work, and everyone loved it. Can't keep up with requests for more. This chutney is going to be a permanent fixture in my fridge!!

Absolutely. I have just opened a jar of beetroot chutney I made last year, the last one in my storecupboard. Kept in the fridge once opened it will last till the jar is empty! I make chutney a lot and have never had a jar go off.This pineapple one is so delicious it never lasts for long anyway!

I have made this twice now. Firstly for myself as a trial run, then made for Christmas gifts. It's a delicious and colourful chutney which goes well with cooked meats (ham/gammon) and cheese. V easy to make. Will definitely make again!

I have made my first batch of this and it tasted yummy. I think I would double up on the quantities to make more presents for Christmas next year.I may make other batches for the the rest of the year using the idea of tinned pineapple.I am going to try out on friends tomorrow with our cheese course. My only worry is it appears a bit runny - so I will see if it gets better when kept a little longer.Once ingredients chopped - a "doddle" to make!!

Loved this. I found I needed to add a fair but of water over the time to stop it burning. Made it for presents and a whole jar was demolished in one sitting with some ham. Absolutely gorgeous - I'll be making another batch just for me...

Really enjoyed this chutney and it went lovely with cold ham. I used 2 largish pineapples and the quantity seemed fine. Made 3 jars worth and then some we used straight away. Bet it will be even nicer once it has matured for a while!

I've made 4 jars of this for xmas presents. Made them on the 19th of this month but am concerned that they're not going to be any good. I've just looked at the sealed jars and they just look a little strange. Not sure if anyone else has a similar problem?

Made this tonight and wow it is yummy! I just used 2 large pineapples on offer at Â£1 each and it all came together really nice. Jared it into little jars to put into my christmas hampers but of course had to jar up a big one for us!!

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